Chicken Asparagus Alfredo

Blake and I just got back from Myrtle Beach this Sunday.  We went to visit his dad, and thought it was a perfect place to spend Easter.  It was a LONG drive, but we always have a good time on road trips.  The only negative about driving was that we had to eat out ... a lot.  On our way back, we ate every meal in a fast food restaurant.  When we got home, the first thing we said was that we were excited to make some home-cooked food. I'm pretty sure the both of us put on a few extra holiday lbs in only 4 days.  

A few pictures after a day in the sun!

This recipe is similar to the mushroom pasta I just made a few weeks ago.  I bought a Rotisserie chicken a few days ago, and I needed to find something to make with it, so I adapted that recipe and changed up the ingredients.  It was pretty delicious.  Blake didn't give me a rating today, sorry friends!  

INGREDIENTS: 

1 Box Pasta - use whatever you like 

2 Cups Chicken - I just pulled the chicken off of the Rotisserie that I had left over

1 Container Heavy Cream - 16 oz. 

1 Cup White Wine

1 Bunch Asparagus - diced into thirds

1/2 Cup Frozen Peas

1 Cup Grated Parmesan

1/4 Onion- diced

2 Cloves Garlic - minced 

1 Tbs. Parsley Flakes

1 Tbs. Butter 

1 Tbs. Olive Oil 

Salt and Pepper to taste

1.  Begin by sauteing the onion and garlic in a large pot over medium-high heat.  Use a combination of the butter and oil for sauteing, and make sure to season with salt and pepper.  Once onions have turned translucent, add in the white wine.  Cook on medium-high until wine has reduced to half.  

2.  Add in the heavy cream and stir.  Add in the Parmesan cheese and allow to cook on medium-high until it begins to thicken.  Once cream has began to thicken, reduce heat to medium.  

3.  You will want to cook your pasta at this point, allowing the sauce to continue cooking for about 10 more minutes.  While the pasta still has 3-4 minutes left, add the asparagus, peas, parsley and chicken into the sauce pot.  Stir well and continue cooking until the asparagus becomes slightly tender. 

4.  Using a pasta strainer spoon (AKA a big spoon with holes), add the pasta into the sauce pot directly from the pot they were cooked.  Do not worry about straining separately.  If your sauce looks too thick, add in a spoon full or two of cooking liquid, and it will thin out.  Check if you need any more seasoning, and serve!